Double-Chocolate Icebox Cake

By Deen Brothers

Ingredients

2 cups heavy cream

5 tablespoons sugar

1/4 cup unsweetened cocoa powder

1 teaspoon vanilla

1 (9-ounce) package chocolate wafer cookies

2 ounces bittersweet chocolate

Directions

Line an 8-by—4-inch loaf pan with plastic wrap, letting enough hang over the edges to cover the cake later. In a large bowl, stir together the cream, sugar, cocoa, and vanilla. Chill for 1 hour to let cocoa dissolve. Whip the chilled mixture until fi rm peaks form. Spoon two-thirds of mixture into prepared pan; spread evenly. Stand cookies on edge in the cream, making two lengthwise rows. Spread remaining mixture over cookies. Fold plastic wrap over top of cake; cover with foil. Refrigerate 6 hours or overnight.